With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.
Key Lime Pie
A tart and creamy classic in a sweet graham cracker crust.
KEY LIME PIE
LongHorn Steakhouse Copycat Recipe
Makes 1 Pie
Key Lime Pie:
1 (9-inch) prepared graham cracker crust
2 (14 oz) cans sweetened condensed milk
1/2 cup sour cream
3/4 cup lime juice
1 tablespoon lime zest
green food coloring, optional
Preheat oven to 350 degrees. In a medium bowl, whisk together milk, sour cream, lime juice, lime zest, and a couple of drops of food coloring, if using; pour into prepared pie crust. Bake for 8-10 minutes or until set - do not brown. Remove to wire rack. Let cool, then refrigerate for at least 8 hours before serving.
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Preheat oven to 375 degrees. In a medium bowl, combine crumbs, sugar and butter and blend well. Press into bottom and up sides of a 9-inch pie plate. Bake for 8-10 minutes. Let cool.
1 cup fresh or frozen raspberries
2 tablespoons sugar
1 tablespoon orange juice
2 teaspoons cornstarch
1/2 cup cold water
Combine the raspberries, sugar, and orange juice in a saucepan. In a small bowl, whisk together the cornstarch and water until smooth; add to saucepan. Bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in a blender and strain through a fine mesh sieve and let cool. Sauce keeps in refrigerator up to 2 weeks.